Prep the Green Beans

• Wash the green beans under running water. Trim the ends and remove any tough strings. Set aside.

Cook the Bacon

• In a large skillet over medium heat, cook the chopped bacon until crispy (about 7–10 minutes). Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.

Sauté the Onion

• Add the diced onion to the skillet with the bacon fat. Sauté for 3–5 minutes over medium heat until softened and translucent.

Add the Green Beans

• Toss the trimmed green beans into the skillet with the onions. Stir to coat the beans in the bacon fat.

Season the Beans

• Sprinkle garlic powder, black pepper, and a pinch of salt over the beans. Stir well to evenly distribute the seasonings.

Simmer with Broth and Sugar

• Pour the chicken broth into the skillet and sprinkle the brown sugar over the beans. Stir gently to dissolve the sugar into the broth and bring the mixture to a simmer.

Cook Until Tender

• Cover the skillet and cook on medium-low heat for 10–15 minutes, stirring occasionally. Cook longer if you prefer softer beans.

Add Bacon and Serve

• Stir the crispy bacon back into the skillet. Adjust the seasoning with additional salt or pepper if needed. Serve warm as a comforting side dish.